Quote:
Originally Posted by snowy
Thanks to the Kitchn's Delicious Links for turning my attention to this one:
....Add the leeks, a few grinds of salt and pepper, and sauté, stirring occasionally, until they are tender but still green, about five minutes. Sprinkle the nutmeg over top, add a layer of spinach, and season with a few grinds of salt. Next, add another layer of spinach...
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Admitting my ignorance here. I've never cooked with leeks. Do they need to be sliced, chopped, do you cook them whole? And how far up the green part, which seems to get quite woody? Thanks.
Lindy